PRINCIPLES OF FOOD PREPARATION

PRINCIPLES OF FOOD PREPARATION CATALOG DESCRIPTION: This course is designed to introduce the student to basic principles of food preparation in commercial operations. Topics include kitchen safety, the care and use of equipment, the use of standard recipes, food service and the preparation of foods used in commercial food operations. Emphasis is placed on the basic food preparation of entrees, starches, vegetables, salads, soups, and appetizers. A full chef s uniform will be required for all lab sessions. One lecture hour and three laboratory hours per week. Materials fee: $75. This course is usually offered in the fall. COURSE NUMBER: HMR 102-01 / 02 CREDITS: 3 COURSE HOURS: Thursday or Friday - 8:00 am 12:30 pm, 2011 INSTRUCTOR: E-MAIL: Ricardo Aragon raragon@worwic.edu OFFICE HOURS: Tues. 12:30 1:30pm Thur. 12:30pm 1:30pm Wed. 2:45pm- 4:45pm Fri. 12:30pm 1:30pm FINANCIAL AID/SCHOLARSHIPS: www.fafsa.ed.gov TEXT: REFERENCES: Culinary Fundamentals, by American Culinary Federation. Upper Saddle River, NJ: Prentice Hall. Food Lover s Companion, by Herbst, S. T. Hauppause, NY: Barron s COURSE OBJECTIVES: Upon completion of this course the student should be able to: Course Objectives Assessment Goals Assessment Strategies 1 Maintaining a safe/sanitary working Students will employ: environment in a working kitchen lab GEO 2, 7, 8 a. Rules pertaining to Appearance, work habits and clean up b. Proper Mise en Place (prep/planning, waste and Weekly Rubric Chef Mgr. Page 1

2 Calculate recipe conversions with measured ingredients and portions GEO 4 3 Present food as it would be served at a typical restaurant GEO 1, 2, 4, 6, 7 4 Identify and utilize flavor development in cooking GEO 2, 3, 6 5 Mise en Place incorporate in food preparation GEO 1, 2, 4, 5, 6, 7, 6 Indentify food science basics GEO 2, 3, 6, 7 7 Differentiate cooking techniques using dry heat methods GEO 2, 3, 6 8 Differentiate cooking techniques using moist heat methods GEO 2, 3, 6 time management) c. Usage of Equipment and Skills Identify importance of Chef and Teamwork Students will: a. memorize common volume/weight and abbreviations/equivalents b. convert quantities to reflect recipes and portions served Students will compose food by using elements and characteristics of plate design a. Comprehend the terms and concepts of flavors as described in unit 33 of the text b. Identifying variety of seasoning techniques with herbs, spices, oils, vinegars, wines and other flavorings c. Use flavoring ingredients to create, enhance or alter the natural flavors of a dish Given any recipe, the cook must organize and plan work according to the concept Mise en Place Students will: a. understand how heat is transferred to foods through conduction, convection, and radiation b. understand how heat effects food c. understand the basic principles of various cooking methods Students will prepare foods using the following cooking techniques: a. Sautéing b. Frying c. Roasting d. Grilling and Broiling Students will prepare foods using the following cooking techniques: a. Braising and Stewing b. Shallow-Poaching c. Poaching and Simmering Homework Page 2

9 Prepare stocks, sauces soups, salad and sandwiches typically served in restaurants GEO 1, 3, 6, 7 10 Properly prepare entrées representative of each of the foods listed to the right GEO 1, 3, 6, 7 11 Identify and prepare vegetables and starches typically utilized in restaurants GEO 1, 3, 6, 7 12 Introduction to Garde Manger GEO 3, 6 13 Prepare and serve a meal based upon the mystery box on the final week GEO 2, 3, 4, 8 Students will apply and identify the following: a. basic categories in all stocks, sauces, soups, salads and sandwiches b. Utilizing recipes typically offered in restaurants on the lower shore Students will prepare the proteins listed below: a. Dairy and Egg cookery b. Seafood with Shellfish c. Pork Cookery d. Poultry Cookery e. Beef and Veal Cookery a. Understand the terms and concepts described in unit 25 and 26 of the text b. prepare assigned vegetables and starches according to the recipes given c. apply knowledge acquire in preparing vegetarian meals offered in restaurants a. Understand the terms and concepts described in unit 30 of the text b. Student will prepare appetizer according to the recipe Final - Student will plan, organize, prepare/cook and serve a meal as individual without aid of an instructor (final project grade) Final Exam (rubric) **To participate in culinary labs, professional chef attire is required. This includes a Chef s hat, white coat, and checkered pants. Black non-slip shoes are required. In addition, students will be required to bring a knife set to class. The set must include a chef s knife, a paring knife and either a boning or utility knife and a case for the knives. The purchase of the knife set and chef s uniform will be made available to you at the college. You will not be allowed to participate in class without a clean uniform and a set of knives. No cells phones or calls/texts are allowed in class. Page 3

COURSE CONTENT: Week 1 Sept. 8/9 Week 2 Sept. 15/16 Week 3 Sept. 22/23 Introduction Tour of lab, safety of use of equipment, rules and knife skills Measuring, Recipe Conversion, and Mise en Place - Stocks Flavor Development Thickeners and Sauces Week 4 Sept. 29/30 Week 5 Oct. 6/7 Week 6 Oct. 13/14 Week 7 Oct. 20/21 Food Science / Plating Presentation Soups, Salad and Sandwiches Dairy, Eggs and Dry Goods Vegetarian Cooking / Vegetable / Starch / Grains Week 8 Oct. 27/28 Poultry Cookery, Sauté and Fry *High School Luncheon (Friday 10/28) Week 9 Nov. 3/4 Week 10 Nov. 10/11 Pork Cookery/ Roasting, Braising and Stewing Beef and Veal Cookery / Grilling and Broiling Week 11 Nov. 17/18 Seafood and Shell Fish and Poaching *Special Luncheon (Thursday 11/18) Week 12 Dec. 1/2 Week 13 Dec. 8/9 Week 14 Dec. 15/16 Introduction to Garde Manger Faculty/Staff Luncheon (Thursday / Friday) Final Exams - Mystery Basket Written Final Exam METHODS OF EVALUATION: % of final grade Final Exam 15 Final Exam 20 Quizzes 10 Homework 15 s 30 Attendance 10 100% GRADING: A 100-90 B 89-80 C 79-70 D 69-60 F 59-00 Page 4

QUIZ POLICY: Quizzes are allowed for make up only one week before next session of class. It is your reasonability to set appointment FINAL EXAMINATION: Thursday, December 15-9pm 11pm. Friday, December 16 9am 11pm ATTENDANCE POLICY: The student will be awarded credit for each session attended. No points can be made up for an absence. You can lose points for attending class late, being unprepared or inattentive, or leaving early. Missing labs can cost a lot (no make-up!) ACADEMIC HONESTY POLICY: Academic honesty is expected of all students. This includes both cheating and plagiarism (look up definition if unclear). Students caught violating this policy risk receiving as F representing the lowest class percentage score of the exam or assignment in question. Student appeals are possible by referring the alleged violation to the student-faculty disciplinary committee as explained in the catalog appendix. ATTENTION: In the event of a flu epidemic or other emergency that results in the suspension of classes, faculty will be communicating with students about their courses and course requirements, such as assignments, quiz and exam dates, and class and grading policies, via faculty websites or Blackboard. Students will be responsible for completing all these assignments in accordance with class policies. Information about the resumption of classes will be communicated via the College's website and email system. I LOOK FORWARD TO WORKING WITH YOU! Page 5

Scoring Rubric-Kitchen Performance Evaluation Score> SANITATION Appearance/ Uniform Workstation Work Habits Clean-Up MISE EN PLACE Prep/Planning Waste Time Management EQUIPMENT Use/Operation TECHNIQUE Skill Level TEAMWORK Cooperation 1 (Needs Improvement) Could not participate de to improper attire and/or shoes for kitchen; poor hygiene-dirty fingernails, etc. Poorly maintained work space during lab activity; crosscontamination and/or unsanitary conditions present Frequent touching of face, hair, unclean surfaces; little concern for cleanliness; no visible hand washing Inspection show no cleaning of and/or surfaces; items were left unwashed No planning or advance preparation demonstrated Unacceptable amount of food and/or supplies wasted due to lack of planning and/or concern Large amount of wasted time and/or inactivity; activity not completed Improper use of tools and/or equipment resulting in breakage or injury or self and/or others Unacceptable skill level; does not meet minimum requirements for technique at this time Disrupts and/or antagonizes others 2 (Poor) Dressed improperly; needed to make major modifications to attire, hair, and/or hands in order to participate Work space not wellmaintained during activity; need coaching to remedy conditions Poor hand washing technique and/or frequency; no visible concern for cleanliness Inspection shows poor cleaning of equipment, utensils, and/or surface; items must be rewashed before further use Minimal planning; lack of efficiency Large amount of food and/or supplies wasted; waste could have been prevented Did not complete in time allotted due to inefficient use of time Careless use of tools and/or equipment resulting in excessive wear and tear to items 3 (Average) Dressed properly for activity, minor modifications to hair and/or hands in order to work in kitchen. Maintained moderatelyclean work space; some threat of crosscontamination during lab activity Adequate hand washing technique and/or frequency; adequate concern for general cleanliness Inspection shows adequate cleaning of and/or surfaces; some disorganization in storage Adequate planning and efficiency Acceptable amount of food and/or supplies wasted Average organization; completed activity relatively on time Adequate care of tools and/or equipment; no misuse noted 4 (Good) Dressed properly, hair restrained, and hands washed-no modifications necessary before beginning activity Maintained clean work space; avoided crosscontamination throughout activity Frequent, proper hand washing; minimal touching of face, hair, or unclean surfaces; noticeable concern for cleanliness Inspection shows clean and/or surfaces; items are properly stored Thorough planning evident before and during activity No food and/or supplies wasted Completed activity and all clean-up tasks on time Shows respect for tools and supplies; normal wears and tear 5 (Exceptional) Exceptionally neat, clean; arrived ready to begin work Maintained exceptionally clan and sanitary work space thought activity; no cross-contamination or unsanitary conditions Extreme care with cleanliness and hand washing and keeping hands clean; no touching of face, hair, or unclean surfaces Inspection shows clean and/or surfaces; items are organized and stored with care Extremely prepared; highly efficient Food and/or supplies were conserved, not used Exceptionally organized; completed activity ahead of time Extreme care taken with all tools and equipment Needs practice and coaching to meet average skill level Shows disrespect for others and/or their work or property Properly demonstrates skill with some prompting Works with others without supervision Proficient at skill without supervision Demonstrates patience and respect for others Exemplary demonstration of skill, level is beyond expectations at this time, can assist others Eagerly assists others NRA Education Foundation Page 6

Homework Assignment: HMR 102 Principles of Food Preparation Chef Aragon This Assignment due on Week 11 November 17 or 18, 2011 You are opening the restaurant of your dreams in a region of the country of your choice. Objective: Guidelines: Identify the location/region. Design a complete holiday or special occasion menu as it would be presented to your customers, including at least four (4) selections from each of the following categories: -Appetizer -Soup/Salad -Entrée (each entrée should have its own accompaniments) Emphasis is to be placed on fresh, local ingredients and on the fusion of another region. This should be reflected in the description of your menu items. Include all the recipes of each item from every category. Each recipe should be for 20 portions. Do not use any recipes from this class. Design your own. Include a plate presentation plan for each of those items Include a three (3) page review of this history of the region you selected. This is assignment designed for you to demonstrate creativity. Keep in mind YOU are the owner of this restaurant, so you want this to be the very best! (GEO 1, 3, 4) 1. Format of this assignment should be presented in a professional format using proper punctuation and grammar. The following are necessary for a completed report: Plastic Cover Cover Page Menu / Table Design / recipes Introduction Body Conclusion Works cited 2. All reports must be typed, double space. The body of the report must be three (3) fully typed pages. Also type the recipes. 3. Format & Grades G R A D I N G FORMAT: RESEARCH: Title Page, Cover: 5 points Quality: 20 points Menu /Table Design: 5 points Accuracy 20 points Appearance 5 points Footnotes, references 5 points Integrity (wholeness) 20 points Effort: 5 points Layout: 5 points Spelling 5 points Works Cited 5 points Page 7